Ingredients
-
Main
The Hawaiian Punch Pulled Pork, made on the Masterbuilt Gravity Series 800, is a fun twist on a classic. The pork is slow-cooked until it’s tender and packed with the sweet and tangy flavors of a Hawaiian punch marinade. Served on soft buns with a fresh pineapple slaw, it’s a great mix of sweet and savory. It’s a crowd-pleaser that pairs well with grilled corn or an ice-cold drink.
This charcoal smoker grill provides all the benefits of charcoal flavor, with the ease of a gas grill. While other charcoal grills require manual temperature checking, The Masterbuilt Gravity BBQ Grill allows you to monitor and adjust the temperature with the mobile app.
Instructions
-
01
Crosshatch your pork butt to allow deeper flavor penetration from the rub, Hawaiian punch, and smoke flavor
-
02
Place pork butt in a large pot or storage container and fill with Hawaiian Punch to cover meat, place in fridge overnight
-
03
Heat smoker to 250F
-
04
Liberally cover pork butt with Pork'N Rub from Blazing Star BBQ on all sides. Allow to sit at room temperature for 20-30 minutes to let BBQ rub absorb into meat
-
05
Place on smoker and leave the lid closed for the first 60-90 minutes to let the rub set. When rub is not wet or tacky any longer it's time to spritz the meat to keep moist.
-
06
Spritz with a 50/50 mix of Hawaiian Punch and water every 30-45 minutes until pork hits 165F internal
-
07
When meat hits 165F, place in aluminum pan and fill about 1 inch of Hawaiian Punch on the bottom, cover tightly with aluminum foil, and place back in the smoker until meat hits about 200F internal
-
08
Test meat with meat thermometer to feel if it's done. You'll know it's done when you can put the probe in with little to no resistance from the meat
-
09
Allow meat to rest for a minimum of 2 hours before pulling it. Keep it in a cooler, or in your oven at the lowest setting. I prefer to rest mine for 3-4 hours
-
10
Enjoy!
-
